At the beginning of the lantern, on both sides of the Cultural Corridor of the Li Canal, tourists are weaving. Qu Guangming, who lives nearby, led the students to use the saxophone to blow "My Motherland and Me", and in the song, the painting boats slowly traveled, and the lights of the Guoshi Tower were bright not far away. The Beijing-Hangzhou Grand Canal is 68 kilometers long in Huai'an, which is the "mother river" of the Huai'an people, and it has passed through the ancient city of Huai'an and achieved the status of Huai'an National Historical and Cultural City. During the Ming and Qing dynasties, Huai'an became the "five major centers" of national water transport command, river management, boat manufacturing, grain transfer and transportation, and Huai salt distribution by virtue of its unique location.
In Huai'an, the "world capital of gastronomy", Huaiyang cuisine is a "golden business card" that must be mentioned. Relying on the rich products of Jianghuai land, Huaiyang cuisine is made of local materials, rarely has the taste of mountains and treasures, but it is carefully crafted and pays attention to the original taste, which is the favorite table food of ordinary people. "Hirabashi tofu", "Soft pocket long fish"... There are more than 1,300 kinds of famous huaiyang dishes in existence, of which 298 dishes and cooking techniques have been selected into the provincial intangible cultural heritage list.
Source: Guangming Daily